These soft, melt-in-your-mouth gooey butter cookies are the ultimate comfort treat—crispy on the outside, impossibly tender on the inside, and made completely from scratch without any cake mix.
If you’ve ever had a St. Louis gooey butter cake, you know exactly why this flavor profile is legendary. These cookies pack all that rich, vanilla-forward sweetness and tangy cream cheese texture into a portable, bite-sized dessert. Best of all? You probably have everything you need in your pantry right now.
Key Takeaways
- No Cake Mix Needed: We’re skipping the box for a pure, homemade flavor that’s just as easy to whip up.
- Freezer Friendly: The dough chills beautifully, meaning you can prep these ahead of time for holiday cookie trays.
- Crowd-Pleasing Texture: They have that perfect crinkle-cookie look with a texture that stays soft for days.
- Perfect for Vanilla Lovers: A generous splash of vanilla extract gives these cookies a bakery-style aroma.
- If you love soft, melt-in-your-mouth desserts, you’ll also obsess over these classic chocolate chip cookies.
Why You’ll Love This Gooey Butter Cookies Recipe
- Texture Heaven: Imagine the chewiness of a brownie meeting the softness of a sugar cookie—that’s exactly what you get here.
- Pantry Staples Only: No running to the store for weird ingredients; it’s just butter, cream cheese, flour, and sugar.
- Foolproof Crinkles: That powdered sugar coating cracks beautifully in the oven every single time, making you look like a pro baker.
- Kid-Friendly Fun: Rolling the sticky dough into sugar balls is a perfect (and messy!) kitchen task for little helpers.
- Wholesome Comfort: While they are a treat, baking from scratch means no unpronounceable preservatives—just real dairy and simple carbs to fuel your soul.
- Customizable: You can easily swap extracts or add zest to change the flavor profile completely.
- Pair these with a cold glass of milk or serve them alongside these winter wonderland chocolate chip cookies for the ultimate cookie platter.
Food or Cultural Background
I still remember the first time I tried a “gooey butter” anything. It was actually the cake version, a St. Louis staple that supposedly happened by accident in the 1930s when a baker mixed up his butter and flour proportions. The result was a dense, pudding-like cake that people couldn’t get enough of.
These cookies are the fun, portable cousin of that famous cake. They capture that same “underbaked” texture that feels so decadent. While many modern recipes rely on a box of yellow cake mix to get the job done, I’ve found that taking five extra minutes to measure your own flour and baking powder makes a world of difference. The cream cheese gives them a subtle tang that cuts right through the sugar, creating a flavor that feels nostalgic even if you’ve never had them before. It’s the kind of recipe that feels like a secret family heirloom.
Speaking of nostalgic treats, if you love rich, buttery desserts, you have to check out this old fashioned peanut butter cake.
Ingredients for Gooey Butter Cookies
| Ingredient | Notes/Substitutes |
|---|---|
| Unsalted Butter | Softened to room temperature. If you only have salted butter, just skip the added salt in the recipe. |
| Cream Cheese | Use the brick style (full fat), not the spreadable tub kind. It needs to be soft to mix without lumps. |
| Vanilla Extract | We use a generous amount here! Pure vanilla extract is best for that bakery flavor. |
| Granulated Sugar | Provides sweetness and structure to the cookie dough. |
| Eggs | Room temperature eggs incorporate better. Use large eggs. |
| All-Purpose Flour | Measure carefully (spoon and level method) so the cookies don’t get tough. |
| Baking Powder | This gives the cookies just enough lift to stay puffy. |
| Salt | Balances out the sweetness. |
| Powdered Sugar | Also known as confectioners’ sugar. You’ll need plenty for rolling the dough balls before baking. |
If you have extra cream cheese left over, it’s the perfect excuse to make these red white and blue mini cheesecakes.
Equipment Needed
- Stand Mixer or Electric Hand Mixer: Essential for getting the cream cheese and butter fully combined.
- Baking Sheets: Light-colored aluminum pans work best to prevent burning the bottoms.
- Parchment Paper: For easy cleanup and non-stick baking.
- Cookie Scoop: A medium scoop ensures all your cookies bake evenly.
- Mixing Bowls: One for wet ingredients, one for dry.
How to Make Gooey Butter Cookies Step-by-Step
- Cream the fats: In a large bowl, beat the softened butter and cream cheese together until the mixture is completely smooth and creamy. There shouldn’t be any lumps.
- Add the flavor: Mix in the eggs and vanilla extract. Don’t worry if the mixture looks a little curdled at this stage; that’s totally normal.
- Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Combine: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix!
- Chill the dough: This is crucial! Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. The dough will be very sticky, and chilling makes it manageable.
- Prep the oven: While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll and coat: Scoop out tablespoon-sized balls of dough. Roll them briefly in your hands to smooth them, then roll them generously in powdered sugar until they are completely white and coated.
- Bake: Place the cookies on the baking sheet about 2 inches apart. Bake for 10–12 minutes. They should look set on the edges but still soft and “gooey” in the center. Let them cool on the pan for 5 minutes before moving to a wire rack.
While these are baking, you might have just enough time to prep the ingredients for these lemon glazed blueberry boyfriend bait desserts!
Expert Tips for the Best Results
- Room temp is key: If your cream cheese is cold, it will leave little white lumps in your dough that won’t bake out. Let it sit on the counter for an hour before you start.
- Don’t skimp on the sugar coating: When rolling the balls, really pack that powdered sugar on. The dough absorbs some of it while baking, so a thick coating ensures you get that dramatic crinkle look.
- Watch the clock: These cookies are meant to be soft. They might look slightly underdone in the middle when you pull them out, but they will firm up as they cool on the baking sheet.
- Sticky situation: If the dough gets too sticky to handle while rolling, just pop the bowl back in the fridge for another 10 minutes.
- Flavor twist: You can add a teaspoon of lemon zest to the dough for a bright, citrusy version that tastes just like sunshine.
- Make it festive: For holidays, mix a little colored sanding sugar into your powdered sugar for a sparkly effect.
If you love baking tips like this, you definitely need to read my guide on why your pan de muerto is dense—it’s packed with dough troubleshooting advice.
What to Serve With Gooey Butter Cookies
- Coffee or Espresso: The bitterness of coffee balances the intense sweetness of the cookies perfectly.
- Fresh Berries: A side of strawberries or raspberries adds a fresh, tart element.
- Vanilla Ice Cream: Sandwich a scoop of ice cream between two cookies for an insane dessert sandwich.
- Hot Chocolate: In the winter, there is nothing better than dipping these into a rich cocoa.
- If you’re hosting a brunch, serve these alongside these savory high protein breakfast biscuits for a sweet and savory spread.
Storing and Reheating Tips
- Room Temperature: Store these cookies in an airtight container on the counter. They stay soft and delicious for up to 5 days (if they last that long!).
- Freezing: You can freeze the baked cookies for up to 3 months. Just separate layers with wax paper so the powdered sugar doesn’t get messy.
- Freezing Dough: You can also freeze the dough balls before rolling in sugar. When ready to bake, let them thaw for 20 minutes, roll in sugar, and bake.
Nutrition Facts
| Nutrition | Amount per Serving |
|---|---|
| Calories | 115 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 22mg |
| Sodium | 85mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 0g |
| Sugars | 10g |
| Protein | 1g |
Nutrition information is estimated and may vary based on ingredients and cooking methods. Source: USDA FoodData Central.
FAQs About Gooey Butter Cookies
Can I use low-fat cream cheese?
Technically yes, but I don’t recommend it. Full-fat brick cream cheese provides the structure and richness that defines gooey butter cookies. Low-fat versions have more water content, which can make the cookies spread too much and lose that pillowy texture.
Why is my dough so sticky?
That’s normal! The high butter and cream cheese content makes this dough very soft. It absolutely requires chilling time. If it’s still unmanageable after 30 minutes, give it another 15–20 minutes in the fridge.
Can I make these gluten-free?
Yes, you can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). The texture might be slightly less chewy, but the flavor will still be fantastic.
Final Thoughts
I honestly can’t wait for you to try these. There is something so satisfying about watching them puff up and crackle in the oven—it’s like a little magic trick every time. Whether you’re baking for a holiday swap or just need a Tuesday pick-me-up, these cookies deliver.
Don’t forget to snap a picture of your batch! I’d love to see those beautiful crinkles. Also, be sure to check out this easy key lime cake recipe if you’re looking for your next baking project.
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Gooey Butter Cookies From Scratch
Ingredients
Equipment
Method
- In a large bowl or stand mixer, beat the softened butter and cream cheese together until the mixture is completely smooth, creamy, and free of lumps.
- Mix in the egg and vanilla extract until combined. The mixture may look slightly curdled, which is normal.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients. Mix on low speed just until the flour disappears and a soft dough forms. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This makes the sticky dough easier to handle.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough, smooth them between your palms, and roll them generously in powdered sugar until completely coated.
- Place cookies on the baking sheet 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days.
Freezing: Baked cookies can be frozen for up to 3 months.